Vegan Italian Tortellini and Spinach Brodo
This is the perfect soup for a cold winter day. So warm and comforting in flavor.
Servings: 4
Equipment
- 1 Large Soup Pot
Ingredients
- 1 t Avocado or olive oil
- 1 Onion Chopped
- 4 Carrots Chopped
- 4 Stalks Celery Chopped
- 6 to 8 Cloves Garlic Diced
- 6 to 8 Cups No Chicken Broth or Veg Broth
- 1 t Nutmeg
- 2 t Poultry seasoning (or add some thyme, sage and rosemary).
- 3 Bay Leaves
- 1 t Red Pepper Flakes
- 2 t Ground Black Pepper
- Salt to taste The broth typically is a bit salty
- 1 Bunch Fresh Spinach Chopped
- 1 or 2 Package Vegan Cheese Tortellini We Love Kitehill
- ¼ Cup Grated Vegan Parmesan We love Violife
Instructions
- Add your oil to your soup pot and then add your onions, celery and carrots. Saute on medium. After a couple minutes, add your diced garlic. Saute until the veggies are soft.
- I like to add my spices directly to my veggies and let them cook together for a couple minutes. Add nutmeg, pepper, red pepper flakes and saute for a couple more minutes.
- Add your broth and vegan parmesan, bring to a boil and then reduce to a simmer. Cover and let simmer for 10 to 15 minutes.
- Bring back to a boil, add the chopped spinach and tortellini. Cook at a boil for 5 minutes, stirring occasionally.
- Remove from heat. Check salt and pepper levels and add if needed.
- Garnish with a little more vegan parmesan and ENJOY!
Notes
NOTE: We like to serve this with a nice fresh slice of sourdough bread. This works great to dip or dab up the remaining broth at the end. Believe me, you won't want to leave one drop in your bowl.